This yields a very rich stew which is perfect for an end of the day indulgence. It’s nice with roasted potatoes or served with some crusty bread to mop it up.
By Jess Lacey
This is a two day process, but it involves a lot of wonderful ingredients (wine, chorizo, and smoked paprika among them). It would be a perfect dish for dinner parties as nearly all the cooking is done a day in advance, so the final stage only takes 30 minutes just before serving.
Two-Day Venison and Chorizo Stew
- Yield: 4-6 1x
Ingredients
Scale
Day One
- 1.5kg diced venison
- 1 tablespoon of flour
- 1 onion, quartered
- 1 carrot, chopped
- 3 cloves of garlic, chopped
- 4 cloves
- 5 black pepercorns
- 1 bottle of red wine
- A few sprigs of thyme
- Olive oil
Day Two
- 1 carrot, finely diced
- 1 onion, finely diced
- 120g chorizo, cut into 1cm rounds
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon fennel seeds
- 2 tablespoons tomato puree
- Olive oil
Instructions
Day One
- Heat the olive oil in a large saucepan over medium heat.
- Flour and season the venison.
- Brown the venison and remove from the pan.
- Add the carrot and onion and cook over a gentle heat for 10 minutes to soften.
- Add the garlic, herbs and spices, and cook for two more minutes.
- Add the venison back in
- Pour in the wine and then top up with water to make sure it is submerged and bring to the boil.
- Lower to a gentle heat and simmer for 2 hours.
- Season
- Strain the sauce and venison into a container, leave to cool and refrigerate overnight.
Day Two
- The next day, heat up a large pan with some olive oil.
- Saute the finely chopped onion and carrot until soft 7-10 minutes.
- Add the chorizo andfry for 5 minutes.
- Add the flour, and cook for 2 minutes.
- Add the paprika, fennel seeds and tomato puree and cook for a minute
- Add the venison and its sauce and cook for 15-25 minutes until the sauce is reduced and the meat is meltingly soft.
- Season and serve.
- Category: Main
